Our flagship restaurant features the fresh, new flavors of an iconic American dining experience, reimagined. The menu and ambiance provide a versatility of dining experiences, from small plates and drinks at the bar with friends to an intimate meal for two overlooking the beautiful formal gardens. Make your time in Chocolate Town® U.S.A. even more memorable with a visit to The Circular®.
Plus, all guests receive complimentary valet parking when dining with us!
Tuesday, January 1
8 AM - 1 PM
Children (ages 3-11) $12.50
No reservations. Walk-ins only.
Required for lunch, dinner, and Sunday brunch. Open seating for breakfast. Please call 717-534-8800.
The dress code for The Circular is resort casual. Denim and dress shorts are permitted and jackets and ties are optional. Please wear appropriate footwear and be advised that children over the age of 11 must adhere to the dress code.
Please refrain from wearing:
Celebrate elegantly at The Circular, book a unique space for your special event. There are two private dining spaces, the Alcove seats 12 guests and the Wine Room seats 10 guests. Rental is $250 per room.
Inquiries and reservations, please call 717-534-8800.
Milton Hershey was a man of reinvention and ingenuity, whose vision for the future serves as his greatest success and his lasting legacy. In this spirit, The Circular at The Hotel Hershey features the fresh, new flavors of an iconic American dining experience, reimagined.
Virtual Tour: The Circular
Lunch Buffet: Adult: $29* | Child: $12.50* (ages 3-11)
*Buffet selection varies. Plus tax & gratuity.
As Executive Chef, Yeo oversees the culinary operation of the entire property including its three full-service restaurants, coffee shop, room service, banquet and event spaces, spa restaurant and seasonal poolside café. The Hotel Hershey, a Historic Hotel of America, has earned both the Forbes Four- Star Award and the AAA Four-Diamond Award distinctions for several consecutive years.
Yeo, a native of Malaysia and fluent in multiple languages, joins The Hotel Hershey from The Mandarin Group in Seattle where he served as principal consultant. His focuses included working globally with Fortune 500 companies and acting as beef advisor while exporting U.S. Beef to China and working with the U.S Meat Export Federation.
Yeo’s robust resume includes more than 35 years of culinary experience in Asia, Europe and United States. His cuisine proficiency runs the gamut and includes French, Italian, Asian, Mexican, Japanese and American Regional.
Yeo is former national president for the Professional Chefs Association of America. He is also active in Les Amis d’Escoffier Society of Chicago, American Culinary Federation, American Beef Council, Seafood Watch and California Farmer’s Market Council.
When Yeo is not cooking, he enjoys practicing the ancient art of Japanese Swordsmanship Toyama Ryu and Shinkendo. Yeo lives in the Hershey area with his wife and their cats.
Executive Pastry Chef
As Executive Pastry Chef at The Hotel Hershey, Cher Harris CEPC oversees a team of dedicated pastry professionals providing unique desserts and chocolate creations to all of the hotel outlets, including the award winning hotel restaurant, The Circular. The pastry team's desserts are also featured throughout all banquets spaces, the daily Spa buffet, Trevi 5, Harvest, Cocoa Beanery coffeehouse, Sweets shop and more.
Bringing more than 20 years experience to The Hotel Hershey, Harris has also held positions as Executive Pastry Chef and as part of the opening management team at Hollywood Casino at Penn national Race Course, Pastry Arts Instructor at Harrisburg Area Community College and Assistant Pastry Chef at The Bent Creek County Club.
As an executive chef in a resort environment, Harris' area of expertise spans many fields including banquet style desserts, beautiful amenities and centerpieces, delicate coffee shop pastries and more. She specifically enjoys the intricacy and creativity involved with creating wedding cakes and plated desserts where she has the ability to showcase a diverse selection of styles to include various texture and flavor combinations.
Harris is an internationally renowned chef who has recently been crowned as The Pastry Queen at The Ladies' World Pastry Championship in Rimini, Italy. Dessert Professional Magazine also recognized her as one of the Top Ten Pastry Chefs in America in 2014. She was selected as a presenter and featured chef at the Powerful Women in Culinary Event in Beijing, China. And as an active member of The American Culinary Federation, Harris has been honored through competition with several ACF Bronze and Gold Medals.
Overall, Harris loves that working with chocolate is like pairing fine wines with food, in that the different cocoa contents and regions create many flavor depths and compositions with chosen paired ingredients.